Liam Nolan, 18, Bristol
|Prep time||30 minutes|
These are easy, quick, tasty and cheap! This is a flexible recipe that can easily be changed by using different combinations of beans/lentils and spice/herbs.
Makes 6-8 small burgers
25 minutes: 10-15 minutes preparation, 10 minutes frying time (longer if oven-baked)
- Chopping board and knife
- Garlic crusher (or just chop with the knife if you don’t have one)
- Measuring spoons
- Potato masher or stick blender
- Mixing bowl and wooden spoon
- Frying pan and fish slice
|1||medium onion, finely chopped|
|1||carrot, grated medium|
|1⁄2||t||mild chilli powder (or even less if you really hate hot spices)|
|1||cn||rinsed and drained pinto or kidney beans|
|1||tbsp||dijon mustard (milder than english, so don’t worry)|
|75||g||rolled oats – use either jumbo or porridge|
- Fry onion and garlic in oil until softened. Add a little water if mixture starts to stick
- Add grated carrot and spices for another minute or two, stirring to make sure nothing sticks.
- In a bowl, mash beans thoroughly.
- Add cooked vegetable & spice mixture to beans.
- Add mustard, soya sauce, tomato purée and oats.
- Mix all ingredients in thoroughly.
- If you have time, chill the mixture in the fridge before making into burgers – makes it easier to handle.
- With wet hands, form mix into burgers. Flatten each one with back of wooden spatula or spoon. (Use a cup as a cookie cutter if you want them evenly round).
- Using 1-2 squirts of oil spray, fry gently for a few minutes on either side until they are brown on the outside and squidgy in the middle. Don’t worry if they fall apart, just squish them back together!
- Serve with salad and baked potatoes, or on a wholemeal roll with a little Plamil vegan mayo, relish and salad.